Recipe: Lemon Chicken with Chickpeas

Chef Jill joined WBTV News at Noon with John Carter to make a delicious Lemon Chicken with Chickpeas! See below for the tasty recipe you can try at home!

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Lemon Chicken with Chickpeas

By Chef Jill Aker-Ray


  • 2 lb boneless, skinless chicken breasts

  • 2 (15-oz) cans drained and rinsed chickpeas

  • 1 sliced lemon

  • 2 pints cherry tomatoes, sliced or whole

  • 3 minced garlic cloves

  • 2 Tbsp olive oil

  • 1 Tbsp lemon juice

  • Handful fresh cilantro

  • 1 tsp paprika

  • 1 tsp coriander

  • 1 tsp oregano

  • 1 tsp cumin

  • 1 tsp curry powder

  • 1 tsp chili powder

  • ½ tsp salt

  • 2-3 cups Baby arugula or Baby Spinach

  • Pecorino Cheese ( optional)


  • Add chicken breasts to slow cooker. In a large bowl, mix together chickpeas, lemon, tomatoes, garlic, olive oil, lemon juice, cilantro, paprika, coriander, oregano, cumin, curry powder, chili powder and salt. Pour mixture over chicken in slow cooker. Cook on HIGH 2 to 3 hours or LOW 5 to 7 hours.

  • Top with baby greens once plated and Pecorino Romano cheese ( optional)

Chicken breasts have less fat than chicken thighs, making them a healthier choice. The lemon and spices combine to create a delicious sauce.

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